""Grills work well for pizza, naan (you can use a grill to mimic a tandoor), pita, focaccia, French lean doughs, and Sicilian pizza...""
""If you lit a charcoal grill, move the embers to one side of the grill once it has heated, and leave the other side without embers...""
Innovative bread maker Nathan Myhrvold suggests outdoor grilling as a viable method for baking various bread types. His advice includes utilizing gas, charcoal, or infrared grills to produce artisan, flatbreads, and even traditional baguette-sized loaves. He emphasizes correct temperature control, aiming for around 550°F, and careful grill preparation to avoid direct heat, ensuring the bread bakes evenly without burning. By experimenting outside the kitchen, home bakers can achieve unique flavors, enhancing their bread-making experience.
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